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Curried Lentil Soup with Chickpea Purée

ketherian has cooked this
www.seriouseats.com
4
Middle-Eastern
Soup
prep: 10 min / cook: 40 min / total: 50 min
  • 4 tablespoons olive oil, divided
  • 1 medium onion, chopped
  • 1 medium carrot, finely chopped
  • 2 large garlic cloves, chopped, divided
  • 2 tablespoons curry powder, or more to taste
  • 1 cup French green lentils
  • 4 cups water
  • 1 15-ounce can chickpeas, drained, rinsed
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons butter
  • 2 green onions, thinly sliced
  • 1 lemon, cut into wedges
View the full recipe at www.seriouseats.com
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    • Made it replacing the lemon with straight white vinegar (as a friend is allergic to citrus). It is very good, but for me -- very spicy. I doubled the recipe and it worked quite well. The spiciness isn't quite cut enough when you mix it with greek yogurt; but it helps.

      BTW -- doubling it made 2 750ml mason jars full of soup + fed 5 people a bowl each (with another couple of bowls left-over).
      ketherian | 11/18 at 12:35 am
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